Avocado and Seafood Platter x Tom Walton

4 Avocados

Handful each of Dill and Flat Leaf Parsley, finely chopped

2 tbsp Tiny Capers, finely chopped

1 Lemon, juiced

⅓ cup Sour Cream

1 clove Garlic, finely grated

1 Baguette

Olive Oil, to drizzle

Salt & Pepper, to taste

1 kg Cooked Tiger Prawns

300 g Smoked Salmon

Garnish

Picked Red Onions, to serve

Extra capers, to serve

Lemon Slices, to serve

Baby Cos Lettuce, to serve

For the avocado salsa, dice 2 of the avocados and gently combine in a bowl with the herbs, lemon, chopped capers.

Season to taste and spoon into a small serving dish.

For the avocado sauce, combine the remaining two avocados, in a blender with the sour cream, lemon juice, and garlic.

Blend to a smooth sauce, seasoning to taste.

Spoon this into a small serving bowl.

Preheat an oven to 220C.

Thinly slice the baguette drizzle with olive oil, arrange over a baking tray and cook for 8 minutes until crisp.

Arrange the seafood over a serving platter, place the bowls of avocado salsa and sauce onto the platter.

Arrange prawns and salmon on the platter with capers & pickled onions in small ramekins.

Serve with cos leaves, crisp baguette & lemon wedges.